9.20.2011

these lil diddies were made in preparation for my return to my hometown of miami (pronounced "my-jammy"). last i left, this was going on. let's hope that's still happening so i can make fun of the 305 in all its glory...out of love of course.

9.19.2011

this was one of my dad's favorite foods, and one of my favorite foods to steal the meat out of as a kid. i'd be in my room, minding my own business, when i would hear in a thick lebanese accent, "YASMEEN! WHY YOU TAKE THE DAMN MEAT OUT AGAIN FROM THA LOOBYEH?!" i would slyly walk over to the kitchen, blame my brother (which never worked because he hated red meat), and proceed to steal more meat while my dad was too busy making kibbe nayyeh. don't get me wrong, the green beans are effing delicious in this, but c'mon....we're talking about 12 year old fatty yasmeen here.

this dish is in honor of baba, my anti samira whom i used to break green beans with, and carmen's jiddu. nothing like some lebanese love.

9.14.2011

seriously guys, don't make me doubt your commitment to sparkle motion! you should totally make this easy indian-style curry recipe that can be catered to your spice desires by increasing or decreasing the amounts.

9.08.2011

'round these parts, i'm known as the rain goddess. ask my neighbor. after all, he coined the term. see, last year i left for lebanon twice. each time was over 2 weeks. during each of those 2 weeks, richmond had not one drop of rain. each time i got back? RAIN! ergo, vis-a-vis, concordantly, i am THE RAIN GODDESS. today as i was making these, i summoned the rain to come just as i was finishing up on the grill. damn it feels good to be a gangsta.

9.05.2011

okok. so, since i forgot how to use all kitchen appliances after the hurricane...i thought i would start off with boiling water. BABY STEPS people, baby steps. this salad is so refreshing, and once the poached egg is popped, it mixes so well with the rest of the salad. are you ready? it starts right now!

1. whisk together lemon juice, orange juice, orange zest, and tarragon2. slowly add olive oil to the mixture, whisking constantly until combined. add salt and pepper to taste3. in a shallow saucepan filled with 2 inches of water, add the vinegar and bring to a gentle boil4. lower the heat until water is no longer boiling5. crack the eggs one at a time into a small bowl/cup. slip each egg into the water6. poach eggs for around 3 minutes, until whites become opaque and firm to the touch7. remove with a slotted spoon onto a towel-lined dish8. toss the arugula, watercress, and tomatoes with the vinaigrette9. divide into 4 plates, top each with poached egg, and season with salt, pepper

9.04.2011

HOLY CRAP guys! hurricane irene left me without power for seven days. in those seven days i reverted back to human's natural state. i ate a few of our puppies for sustenance, raw of course. i studied by candle light. and i completely forgot how to use all appliances in our kitchen. this here (non)recipe is all i remember how to make. YOU'RE WELCOME.

1. thread a tomato, a piece of basil, and a cube of mozza onto a toothpick and place onto a lipped plate2. repeat for as many as you like3. drizzle balsamic, and olive oil4. sprinkle with salt and peppa